Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1887-08-25
PRESERVING BUTTER.
The Oid-Fashlnned and Hest W O
Keeping IL for winter.

Keeping IL for winter.
Some years ago, before creamcr!cs
were invented. Junc-pncked butter was
the choicest of the winter stock. Dairy
men packed all their summer make,
stored it in spring houses, or dry, cool
cellars, and sold the whole out N o.
tober and November to the Dealers
who went around TO find and purchase
IT, and farmer who knew how TO
make and to pack good butter was al
ways sure OF an acceptable visit from
n buyer There l. large scope for
the same sort Of business now, in spite
Of the creameries. for good butter
makers. and some with excellent pure
bred Jersey cows are selling butter in
the West for ten and twelve cents per
pound. The method with these old
dairymep, who arc not surpassed by
any younger ones, was aj follows:
The butter was well made aud OF
fine quality. and perfectly free from
buttermilk; this is Indispensable to the
perfect keeping Of butter in any pack
age. The packages were (and should
be now the white-oak pals, new and
fresh and well made. These held Fifty
pounds each. A pail l used some
years ago was not painted, but
oiled and vanished outside, and the
cover fitted very closely, and was
keyed down with galvanized iron
clasps. The pail was thoroughly soaked
with cold water over night, and in the
morning when the butter was ready
for packing. the pail was well scaldcd
and then rinscd with salt and water.
II was then rinscd with fresh cold
water. aud the butter was firmly
packed down with the ladle, especially
around the edge, with care to leave
no vacancies. and 10 get out all the
water As much butter was packed at
once as to make about four or five
inches in the pail; tais was pressed
smooth aud sprinkled lightly with tho
finest dairy salt Then another layer
was added, pressed down aud sailed.
and so on until the pail was
full 10 within one-f0urth OF an inch
Of the brim. This required precisely
fifty pounds Of solid packed butter. FREQ
from excess Of water. The top Of the
butter pressed. not rubbed, smooth and
'eYcl, was covered with piece Of
washed new linen. dipped in brine,
large enough 10 spread an inch all over
the edge Of the pail. This was spread
and pressed down on the butter and
covered with dry salt level with the
edge Of the pail. The edge Of the ciotl
was turned back over the salt and
pressed firmly around the sides Of the
pail, and covered with a piece Of clotl
cut TO fit the top Of the pail. The coy
er was then put cn and pressed own
with small lever TO pack the salt tight
and fastened and keyed down. The
pail was Immediately carried 10 the
rcllar-a clean, dry, airy Ono-and sci
upon bench two feet from the floor
and never an the floor. Butter 20
packed wonld come out In the winter
ripe and full favored, and with iha
sweet nutty taste and sweet Odor whicl
only ripe butter has. have kept but
ter 80 packed from June until the earl
spring following, and have sold II theI
at four times as much as the prices eur
rent when it was packed and this cal
be done again, Tor the butter so packe'
viii keep much better in the grocer,
store after II Is opened than tie bos
ncw-made creamery will, and Is conso
luently sought for by dealers IN iiDl
groceries, Country Gentlemen,